Pork goulash with sausages, potatoes, vegetables and dried chilies.
This pork goulash can be Romanian, can also be Hungarian, or Serbian. It has no peppers, but has dried chilies and paprika. It also has smoked sausages, potatoes and vegetables, all made as a one pot dish, easy, tasty, full of flavor.
One, or two maybe, bowls of this pork goulash will fill you up in a cold day and keep you going for the whole day. You know what I mean…Best used for this recipe is a heavy cast iron pan, or a heavy thick bottom dish. Make it outdoors in a cauldron, or inside on the stove. It’s intrepid either way.
- 600g diced pork collar, shoulder or leg
- 400g smoked pork sausages
- 500g veg (carrot, onion, celery)
- 2-4 dried chilies
- 75ml veg oil
- salt, pepper, paprika, bay leaf, parsley
- 1 spoon tomato paste or 100ml tomato passata
Heat the oil in the pan to smoking point. Add the cubed meat and sausages cut into 5cm pieces. Fry until everything is golden brown on all sides and the meat gets a light crust. This is flavor.
Chop the onions, celery and carrots into larger 2cm pieces. Add to the pan and sweat for a few minutes. Season with some salt and pepper. Add a teaspoon of paprika (sweet or hot). Mix well for about 20 seconds. Add the dried chilies, bay leaf and the tomato paste, or passata. If you want now chop the parsley stalks and add into the pork goulash.
Cover with water and simmer gently for about 1 hour. The meat should be more than half cooked through (pork collar can also be used, will cook faster), and put in the diced potatoes. Keep them quite large.
Boil the pork goulash until the meat is soft and tender, and the potatoes are nicely done and start to break, thickening the sauce at the same time. Sprinkle a handful of parsley on the top at the end. That’s done.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.